New study offers good news for pork producers

What happens when meat scientists get their hands on nearly 8,000 commercially raised pigs? They spend a year running dozens of tests and crunching numbers to arrive at research-backed management recommendations for pork ...

Detecting salmonella in pork meat twice as fast

A new method developed at the National Food Institute, Technical University of Denmark, halves the time it takes slaughterhouses to test for disease-causing salmonella in pork meat. The test can save the slaughterhouses money ...

Algae discovery means pig waste could provide more for farms

The Cooperative Research Centre for High Integrity Australian Pork (Pork CRC) has invested $300,000 with the Algae Research and Development Centre at Murdoch University to investigate the proposals, which would cut costs, ...

Turning plants into meat-like foods to save the planet

Producing the savory, juicy steaks and pork chops that many people crave requires a lot of animals raised on huge, unsustainable amounts of plant protein. But what would happen if, instead of giving so much of it to animals ...

Researchers calculate 'hidden' emissions in traded meat

An international team of researchers has, for the first time, estimated the amount of methane (CH4) and nitrous oxide (N2O) that countries release into the atmosphere when producing meat from livestock, and assigned the emissions ...

Ig Nobel winner: Using pork to stop nosebleeds

There's some truth to the effectiveness of folk remedies and old wives' tales when it comes to serious medical issues, according to findings by a team from Detroit Medical Center.

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